Strawberry Sablée Tart Recipes

CLASSIC FRENCH STRAWBERRY TART RECIPE (TARTE AUX FRAISES)

Steps:

• In a large bowl, mix the butter and 125g of powdered sugar. Then, add the almond powder to the mixture along with the rest of powdered sugar. Add the two eggs and mix until homogeneous. Add the flour and mix until you have a smooth dough. Wrap in a plastic film and place in the fridge for 2 hours, minimum.
• Preheat your oven to 200°C (392°F) or thermostat 6-7. Roll the pastry out on a lightly floured surface to the thickness of a pound coin. Use to line a deep, fluted, loose-bottomed tart tin. Trim the excess and prick the base all over with a fork. Line the pastry case with baking paper and fill it with baking beans or rice. Place on a baking sheet and bake "à blanc" for 20 minutes. Remove the beans/rice and paper, then transfer to a wire rack to cool completely.
• Meanwhile, make the crème pâtissière. In a medium saucepan over medium heat, warm up the milk with the vanilla and half of the sugar. In a large bowl, wisk the the rest of the sugar with the yolks until lighter in color and fluffy. Whisk in the cornstarch. When the milk is just simmering, strain half of the warm milk slowly into the egg mixture, whisking continuously. Transfer back into the saucepan with the rest of the milk and over low heat, stirring constantly until it has thickened. Take the pan off the heat and add the cold butter in small pieces and mix. Cover the crème pâtissière with cling film, creating contact with the cream, and set aside to cool completely.
• Spoon the crème pâtissière into the tart, then level the surface with the back of a spoon. Wash, drain, de-stem and halve the strawberries. Place a strawberry half in the center of the start, then arrange concentric rings of fruit around it until all of the crème pâtissière is covered. Optional: gently warm the apricot jam with 2 tbsp water until melted, brush over the strawberries and leave for 2 minutes to set. Serve.

FRENCH STRAWBERRY TART (TARTE AUX FRAISES)

Steps:

• mix softened butter, ground almonds, sugar with a rubber spatula. Add the egg and gently mix just to combine. Cover it with plastic film in contact and refrigerate.
• preheat the oven to 355 F/180 F. Thaw the frozen butter puff pastry and, using a rolling pin, roll it out between two parchment paper sheets to 1/5 inches/5 mm thick. Line a 9-inch/23 cm fluted tart pan, with a removable base, with the pastry, pressing it into the bottom and sides of the dish. Trim the edge with a sharp knife and prick the bottom with a fork. Bake for 25 minutes. Take the pastry out of the oven and lightly press the pastry base to flatten, using a paper towel. Decrease the oven temperature to 300 F/150 C. With a spoon or a small bent spatula, spread the almond cream. Bake for a further 20 minutes. Remove it from the love, let it cool completely in the pan, then transfer the pastry base to a serving platter.
• split the vanilla bean in half lengthwise, scrape the seeds with the tip of a knife. In a mixing bowl, whisk egg yolks, sugar, and corn starch with a hand whisk. Pour milk into a medium saucepan, add scraped vanilla seeds, and the pot split in half, and bring to a boil. Remove the vanilla pod, add hot milk while stirring to the egg yolk mixture. Pour the mixture back to the saucepan and cook the cream over low to medium heat, stirring constantly. Stop cooking when the cream thickens. Remove the pot from the heat, add butter, and mix. Transfer the pastry cream to a shallow dish, cover with plastic in contact (it should touch the whole surface of the cream). Let it cool at room temperature.
• whisk the pastry cream with a hand whisk and spread it on top of the baked almond cream. Wash, drain, and hull strawberries. Leave a few of them with green tops for decoration. Cut strawberries in half lengthwise and arrange them over the tart. Refrigerate at least one hour before serving.
• sprinkle the edge of the tart with icing (powdered) sugar. To highlight strawberry haves, take some, sprinkle them with icing sugar and place them back on the tart. Sprinkle the dessert with chopped pistachios.

FRESH STRAWBERRY TARTLETS

Steps:

• You will need eight 8cm (3in) round, loose-bottomed fluted tartlet tins. Preheat the oven to 200°C/180°C fan/Gas 6. To make the pastry, measure the flour, icing sugar and butter into a food processor and whizz until the mixture resembles breadcrumbs. Alternatively, place the dry ingredients in a mixing bowl and rub in the butter with your fingertips. Add the egg and whizz again until you have a smooth ball of dough. Wrap the dough in cling film and chill in the fridge for 10 minutes. Sprinkle a work surface with flour and roll out the dough until fairly thin - about the thickness of a £1 coin. Cut out eight discs slightly bigger than the tartlet tins. Line each tin with the pastry, on the base and up the sides (see tip), trim across the top and prick the base with a fork. Line each pastry case with baking paper, fill with a few baking beans and bake blind for about 10 minutes until pale golden and starting to cook . Remove the beans and paper and return to the oven for about 5 minutes to dry out the base and to finish cooking the pastry. Set aside to cool down completely in the tartlet tins. For the filling, measure the mascarpone and cream into a bowl with the icing sugar and vanilla extract and whisk by hand (see tip) until slightly thickened. Spoon some of the filling into each of the cold tartlet cases and level the top. Arrange slices of strawberry on top of each filled tartlet in a pretty spiral. Heat the redcurrant jelly in a small pan and brush over the strawberry slices to glaze. Chill in the fridge for 10 minutes, then remove from the tins to serve. Cook time: 15 minutes, plus chilling and cooling. Prepare Ahead: Can be made completely up to 4 hours ahead. The tartlet cases can be baked up to a day ahead. Freeze: The tartlet cases freeze well. Mary's Everyday Tips: When lining the tartlet tins with the pastry, be sure not to stretch the pastry, or it will shrink back on cooking. Handle gently and ease the excess pastry from around the edges into the sides and lip of the tin.

CLASSIC FRENCH STRAWBERRY TART (TARTE AUX FRAISES)

Steps:

• Make sure you read the cooking notes before you start.
• Step 1 -To make the crust, whisk together in a mixing bowl the flour, sugar and salt. Add the cubed butter and mix with your fingers (or pulse in a food processor), until you get a crumbly consistency and pea-size bits of butter are still visible. Add the egg and mix until the dough roughly comes together into a ball; do not overmix. Wrap the dough in plastic wrap and chill for at least 30 minutes.
• Pre-heat your oven to 350F (180C) with a rack in the middle.
• Grease and flour a 9-inch (23 cm) tart pan. Transfer the dough onto a floured working surface and roll it out to a 12-inch (31cm) circle. Transfer the crust to the pan. Cut any excess crust that hangs over the edge, and poke the bottom of the crust all over with a fork. Line the top of the crust with foil or parchment paper and place pie weights or dried beans to keep the pie crust from puffing when baking.
• Bake the crust for 20 minutes. Carefully remove the parchment paper filled with weights and bake for 10 more minutes, until the edges of the crust are slightly golden. Set aside to cool completely.
• Step 2 - To make the crème pâtissière, in a medium saucepan over medium heat, warm up the milk and vanilla. Meanwhile, in a mixing bowl, whisk together the egg, egg yolk and sugar until lighter in color and fluffy. Whisk in the flour and cornstarch. When the milk is just simmering, pour it into the egg mixture, and whisk until just incorporated.
• Transfer back into the saucepan, whisk occasionally and remove from the heat as soon as it begins to thicken and bubble. Pour into a clean bowl, and cover the crème with plastic wrap; the wrap should touch the whole surface of the crème to prevent a skin from forming. Set aside to cool completely.
• Step 3 - To assemble the tart, place the crust onto a serving plate. Spread the crème pâtissière over the bottom of the crust. Wash, drain, de-stem and halve the strawberries. Gently place them on top of the crème in a circular pattern (bottom side down).
• Warm up the apricot jam in a microwave for 15 seconds and pass it through a fine mesh strainer if needed (to discard of fruit chunks). Gently brush the jam over the strawberries. Chill the tart for at least one hour before serving.

STRAWBERRY SABLéE TART

Steps:

• To make the pastry, sift the flour, salt and baking powder into a large bowl. Rub in the butter until it is the texture of crumbs, then mix in the sugar and thyme leaves. Make a well in the centre. Beat the egg yolks together, then stir into the mixture with a table knife until it forms soft clumps. Using your fingers, draw the pastry together into a rough dough. Turn out onto a lightly floured work surface and knead into a smooth ball. Cover with cling film and chill for at least 30 mins. Rub a little softened butter around a plain 20cm x 2cm flan ring.
• Cover a heavy baking sheet with nonstick baking parchment and place the ring in the centre. Dust the work surface and rolling pin with flour. Lightly re-knead the dough until smooth, then roll out to a round roughly 30cm in diameter. Lift the dough over the rolling pin and drape over the ring. Press gently into the sides and let the overhang fall on the outside. Break off a chunk of pastry and roll into a ball. Dip into a little of the icing sugar, then use it to press the dough into the ring. Do not trim at this stage. Chill the tart case for at least 30 mins, preferably in the freezer.
• Heat oven to 180C/fan 160C/gas 4. Cover the tart case with a large round of baking parchment, then half-fill with uncooked rice. Place in the centre of the oven and bake for 15 mins. Remove and lift out the parchment and rice. Turn oven to 160C/fan 140C/gas 3, wait about 5 mins, then return the case and bake for a further 10 mins until golden brown. Remove and cool for 10 mins. Using a small, sharp knife, cut away excess pastry, trimming the ring top. Loosen the sides with a knife, pull off the ring and leave to cool. The case should be biscuit crisp.
• To make the filling, place the strawberries on a plate, dredge with the icing sugar and vinegar, then set aside. Beat the cream with the grated zests until just forming soft peaks. Scoop the passion fruit pulp into a small sieve and rub through onto the cream with the back of a spoon, then stir in the crème fraîche and yogurt. Stack the large basil leaves together, shape into a roll, thinly slice into shreds, then chop. Fold these into the cream.
• When the base has completely cooled (it doesn't matter if it has broken around the sides a little), assemble the tart. Spoon the cream into a piping bag without a nozzle, then pipe in small, even dollops over the base. Drain the strawberries and press lightly onto the cream. Dust over more icing sugar, tuck in the small basil leaves among the strawberries and serve immediately.